1
or 2 more slices of bacon; add the stock, onion, and herbs, and set it
on a slow fire to simmer very gently until tender. Have ready some green
peas, put these on a dish, and place the lamb on the top of these. The
appearance of this dish may be much improved by glazing the lamb, and
spinach may be substituted for the peas when variety is desired.

_Time_.--1-1/2 hour. _Average cost_, 10d. per lb.

_Sufficient_ for 3 persons.

_Seasonable_,--grass lamb, from Easter to Michaelmas.

THE LAMB AS A SACRIFICE.--The number of lambs consumed in
sacrifices by the Hebrews must have been very considerable. Two
lambs "of the first year" were appointed to be sacrificed daily
for the morning and evening sacrifice; and a lamb served as a
substitute for the first-born of unclean animals, such as the
ass, which could not be accepted as an offering to the Lord.
Every year, also, on the anniversary of the deliverance of the
children of Israel from the bondage of Egypt, every family was
ordered to sacrifice a lamb or kid, and to sprinkle some of its
blood upon the door-posts, in commemoration of the judgment of
God upon the Egyptians. It was to be eaten roasted, with
unleavened bread and bitter herbs, in haste, with the loins
girded, the shoes on the feet, and the staff in the hand; and
whatever remained until the morning was to be burnt. The sheep
was also used in the numerous special, individual, and national
sacrifices ordered by the Jewish law. On extraordinary
occasions, vast quantities of sheep were sacrificed at once;
thus Solomon, on the completion of the temple, offered "sheep
and oxen that could not be told nor numbered for multitude."

STEWED BREAST OF LAMB.

745. INGREDIENTS.--1 breast of lamb, pepper and salt to taste,
sufficient stock, No. 105, to cover it, 1 glass of sherry, thickening of
butter and flour.

_Mode_.--Skin the lamb, cut it into pieces, and season them with pepper
and salt; lay these in a stewpan, pour in sufficient stock or gravy to
cover them, and stew very gently until tender, which will be in about
1-1/2 hour. Just before serving, thicken the sauce with a little butter
and flour; add the sherry, give one boil, and pour it over the meat.
Green peas, or stewed mushrooms, may be strewed over the meat, and will
be found a very great improvement.

_Time_.--1-1/2 hour. _Average cost_, 10d. per lb.

_Sufficient_ for 3 perso